Meat dishes

Meatballs with salsa sauce

Appetizing Meatballs with salsa sauce is not just a classic American-Italian dish. This is a limitless space for imagination, because you can use in the process not beef, which is provided for in this recipe, but pork, turkey meat, lamb or even a mixture of different types in any proportion. Meatballs with salsa verde sauce recipe will diversify your menu with an extremely tasty addition to rice, buckwheat, soup or pasta or just fresh vegetables. Try it

Meatballs with salsa sauce – ingredients

  • beef (minced meat) – 500 g.
  • egg – 1 pc.
  • walnuts – 60 g.
  • capers – 3 tbsp.
  • lemon – 1 pcs.
  • paprika – 1 tbsp.
  • breadcrumbs – 1 cup.
  • garlic – 2 cloves.
  • olive oil – 3 tablespoons + 120 ml.
  • greens (parsley, cilantro, dill, basil, etc.) – 2 cups.
  • salt – 2 tsp. for minced meat + for sauce to taste.
  • ground black pepper – to taste.

Meatballs with salsa sauce – preparation

Place the metal tray in the oven, preheated to 220 degrees.

Finely grate the garlic, dividing it in half: one clove in one bowl (medium size) and the other in another (smaller size). If this part seemed a little difficult to you – just in case, we explain: the larger bowl will be for the meatballs, and the smaller one – for the salsa.

Finely chop the greens that you have prepared (make your own set, which is more to your liking). It should be at least 2 cups in crushed form. Divide it into two halves as well – one for the larger bowl and the other for the smaller bowl.

Finely chop the capers. They are easy to find in stores, but if this is a problem for you, then replace them with green olives. It will have a slightly different taste, and the dish will lack a little bit of bitterness. Here, divide not equally, but fairly: 2/3 to a larger bowl and 1/3 to a smaller one.

Chop the nuts and do not divide them at all – they are all meant for a larger bowl. If you have never added nuts to minced meat before, you are in for a real taste discovery. Do not deny yourself this.

Beat the egg with the paprika in a larger bowl (the one with the nuts), add ground paprika, 2 teaspoons of salt and 1 tablespoon of oil. Mix everything until the most homogeneous consistency.

Pour the breadcrumbs into the same bowl. It is best to use panko – Japanese breadcrumbs, which are larger in size and provide a crispier crust. But ordinary ones are also suitable.

Add minced meat here and mix all the ingredients with gentle, careful movements. Do not overdo it, because then future meatballs will turn out tough. Try to give more air to the minced meat.

Pour 2 tablespoons of oil onto a heated baking sheet. Form meatballs with a diameter of up to 3 cm (no larger than table tennis balls) from the minced meat and place them at a certain distance from each other – so that they do not touch and have a margin of a couple of centimeters.

Bake the meatballs for 10 minutes, shaking the pan from time to time so that the “balls” roll to the other side and bake evenly. That’s why we need so much space between them.

These 10 minutes, even with breaks for moving the pan, will be enough to finish the salsa verde sauce. As you remember, we already have garlic, greens and capers in the smaller bowl. Add the zest of one lemon there (rub it directly into the bowl), then squeeze the juice of this lemon there. Pour half a cup of oil (120 ml) over it all, season with salt and pepper and… get ready for the fact that salsa will now be on your table every day. After all, this sauce, which is popular all over the world, is ideal for any dishes: pasta, meat, grilled vegetables and even fish.

Put the meatballs on a plate and do not leave them unattended, so that the family does not eat them with the sauce right away. Bon appetit!

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